Crowdie Cheese: A Scottish Softie With A Tangy Twist

Crowdie is a type of soft, fresh cheese made from cow's milk, and is a traditional Scottish cheese. It is said to have been introduced to Scotland by the Vikings in the 8th century, though some believe it may date back even earlier to the time of the Picts. It is a simple cheese to make, requiring only milk as its base ingredient. The milk is soured and curdled, and then mixed with salt and sometimes cream to make a soft, crumbly cheese with a high moisture content and short shelf life. It is often eaten with oatcakes and is said to be a good appetiser before drinking whisky.

Crowdie's origins

Crowdies origins can be traced back to the Vikings in the 8th century or possibly even earlier to the time of the Picts. It is a traditional Scottish cheese, often made domestically by crofters and smallholders in the Scottish Highlands and Islands, using milk from their family cow.

Crowdie is a variety of lactic cheese that relies on the conversion of milk lactose to lactic acid by bacteria to create curds. This process can occur naturally as milk sours, without the need for rennet. Traditional methods of making crowdie involved letting raw skimmed milk warm on a windowsill or by the fire until it thickened and soured naturally. The milk was then heated gently to form curds, which were hung in a muslin cloth to drain the whey. The curds were then mixed with salt and sometimes a little cream, resulting in a soft, crumbly cheese with a high moisture content and short shelf life.

Following World War II, domestic crowdie production declined with the passing of crofting traditions. However, its survival is credited to Susannah Stone, who continued to make it near the Ross-shire village of Tain in the 1960s. The traditional cheese became so popular that Stone and her husband began to produce it commercially, ensuring its continued presence in Scottish cuisine.

How to make crowdie

Crowdie is a traditional Scottish soft cheese. It is creamy and crumbly in texture and often has a sour taste. It is made by curdling skimmed milk with rennet.

Ingredients:

• Whole milk (unpasteurized raw milk or pasteurized milk)
• Rennet tablets
• Citric acid
• Sea salt
• Herbs and spices (optional)
• Lemon juice (if using pasteurized milk)
• Oats for garnishing and oatcakes to serve

Recipe:

• Dissolve 1/4 of a rennet tablet in 50ml of cooled boiled water. In a separate bowl, dissolve 1/2 tsp of citric acid in 25ml of boiled and cooled water.
• Heat the milk in a large pan to 90F/32C. Use a thermometer to check the temperature.
• Add the citric acid solution to the milk and mix with a wooden spoon in an up-and-down motion.
• Cover the pan and let it sit for about 30 minutes.
• Add half of the rennet mixture and mix again in an up-and-down motion for about 10 seconds.
• Put the pan back on the heat and bring it up to 105F/40C. Keep it at this temperature for about 3-4 minutes.
• Line a colander or sieve with muslin and pour the curds into it, allowing the whey to drain into a bowl below.
• Leave the curds to drain for about 15 minutes, then add salt and any desired herbs or spices.
• If you want a firmer cheese, wrap the muslin around the curds and place a heavy weight on top to press out more liquid.
• Pull off pieces of the cheese and roll them into balls, then flatten them slightly or shape them into sausages.
• Roll the cheese in a mixture of pinhead oatmeal and coarsely ground black pepper.
• Place the cheese in the fridge for a few hours before serving.

Your homemade crowdie will keep in the fridge for up to 5 days. It can be served with oatcakes, on toast, or with crunchy French bread and a leafy salad.

Serving suggestions

Crowdie is a soft, creamy, spreadable Scottish cheese with a rich flavour. It is traditionally served with Scottish oatcakes, biscuits, or in a sandwich. It is also commonly served with slices of pear, on toast, or with crunchy French bread and a leafy salad on the side.

Crowdie is a versatile cheese that can be used in a variety of dishes. It can be stirred into pasta for a rich and creamy sauce, added to a baked potato, or used in baking. For a sweeter option, crowdie can be sweetened and used to make cranachan or other sweet spreads.

When pairing crowdie with wine, a dry white wine such as a French Sauvignon Blanc or a New York State Riesling is recommended.

The decline of traditional crowdie

Crowdie is a traditional Scottish cheese that is believed to have originated during the Viking era, around 820 CE, and possibly even earlier during the time of the Picts. It is a soft, fresh cheese made from cow's milk, although sheep or goat milk can also be used. The cheese was traditionally made domestically by crofters and smallholders in the Scottish Highlands and Islands, using raw, unpasteurized milk from their family cow.

However, the production of traditional crowdie has been on the decline due to several factors. One significant factor is the introduction of pasteurization, which involves heating milk rapidly to kill pathogens and then chilling it to preserve its flavour and texture. While pasteurization has been effective in saving lives, it also kills the natural bacteria in the milk that is essential for making crowdie. As a result, modern crowdie is typically made from pasteurized milk, with added lactic acid to initiate the souring process. This results in a product that differs significantly from traditional crowdie in terms of taste and texture.

Another factor contributing to the decline of traditional crowdie is the passing of crofting traditions following World War II. Crofters, who were small-scale farmers renting plots of land, traditionally made crowdie by letting raw milk sour on a windowsill or by the fire. However, with the decline of crofting, the knowledge and practices of traditional crowdie-making began to disappear. The survival of crowdie is largely credited to Susannah Stone, who continued to make it near the Ross-shire village of Tain in the mid-20th century.

In addition, modern regulations have banned the production of raw crowdie due to food safety concerns. Traditional crowdie made from raw milk has a high moisture content and a short shelf life, creating a potential breeding ground for pathogenic bacteria. While some artisans continue to make traditional crowdie clandestinely, the commercial production of crowdie using pasteurized milk has resulted in a product that bears little resemblance to its traditional counterpart.

Despite these challenges, some enthusiasts have attempted to recreate traditional crowdie by inoculating sterile milk with live yoghurt or cultured buttermilk to reintroduce the necessary bacteria. However, the decline in traditional crowdie production has resulted in a rare and disappearing cheese in Scottish cuisine.

Crowdie's nutritional value

Crowdies Nutritional Value

Crowdie is a soft, creamy, and crumbly cheese with a rich history in Scotland. It is said to have been introduced to the country by the Vikings in the eighth century or possibly even earlier during the time of the Picts. This cheese is traditionally made from cow's milk, with a sour taste similar to cottage cheese.

Nutritional Information:

Crowdie cheese is a good source of:

• Protein: Essential for muscle repair and growth.
• Calcium: Important for strong bones and teeth.
• Probiotics: Promote a healthy gut flora and improve digestion and nutrient absorption.
• Vitamins: Such as Vitamin A for eye health and immune function, and B vitamins for energy conversion.

Health Benefits:

The low-fat content of Crowdie cheese makes it a lighter option for those watching their diet. The fermentation process also breaks down lactose, making it easier to digest for lactose-intolerant individuals.

Serving Suggestions:

Crowdie is a versatile cheese that can be enjoyed in a variety of ways:

• Spread on crackers, bread, or biscuits.
• Mixed with oats and honey for breakfast.
• Added to salads for a tangy twist.
• Melted into pasta sauce for a creamy texture.
• Used in baked potatoes or mashed potatoes.
• Blended with cream and sugar for a cheesecake filling.
• Experimenting with different herbs and spices to create unique flavours.

Frequently asked questions